Steak Tagliata
I will always remember the first time I tried tagliata in Italy. Despite our limited Italian, we were unsure of what exactly we had ordered. However, when platters of thinly sliced steak arrived with a flourish, the dish spoke for itself. Here is the recipe to recreate this unforgettable experience.
Ingredients
- 900 g-1kg thick-cut fillet steaks approximately 3-4 steaks, depending on size
- 2 tsp olive oil
- Crusty bread or chips for serving
- A handful of rocket arugula
- 40 g parmesan shavings
- For the Sauce:
- 1 medium red chilli
- 15 g fresh root ginger
- 2 small garlic cloves
- 60 ml dark soy sauce
- 100 ml extra-virgin olive oil
- 8 sundried tomatoes finely chopped
- 20 g pine nuts toasted
Instructions
- Begin by removing the fillet steaks from the refrigerator at least 30 minutes prior to cooking, allowing them to reach room temperature.
- Prepare the sauce by deseeding and thinly slicing the red chilli. Peel the ginger and cut it into thin matchsticks before finely mincing the garlic. In a bowl, combine the chilli, ginger, garlic, soy sauce, olive oil, sundried tomatoes, and pine nuts. Season with freshly ground black pepper, and stir well. Allow the sauce to rest and develop its flavors, ideally for a few hours ahead of time.
- Preheat a griddle pan or barbecue. Rub the steaks with olive oil, lightly season with salt and pepper, and cook to your preferred level of doneness. For medium-rare steaks, thick cuts will typically require about 10 minutes, turning every few minutes to ensure even cooking. Once cooked, remove the steaks from the pan and place them on a warmed plate. Let them rest for 2-3 minutes before slicing thinly against the grain.
- Add the resting juices from the steak to the prepared sauce, then drizzle some of this mixture over the sliced steak. Garnish the dish with rocket and parmesan shavings. Serve immediately, with the remaining sauce on the side for additional flavor. Accompany with crusty bread or chips.